Keep in mind all recipes I post are all Nut Free, Food Additive and Preservative Free, Dairy Free and anything else worth mentioning I will since I'm allergic to so many food items I really have to watch what I eat, usually making meals from scratch.

Ever since my diet changed due to my allergies I was at a loss to find something that was high in protein than wasn't from a can. I HIGHLY SUGGEST, if your allergy diet allows you, to try purchasing beans from a package as oppose to canned beans. Not only do they cost less, you get more servings out of them and they taste a heck lot better than canned beans.

The only small downside is the cooking time is much longer than canned but trust me, it's worth it.

The best part of this recipe is its easily adjustable. if you don't like Pinto Beans, try a different bean like Lima, Navy or Kidney Beans.

For those new to packaged beans this is how you prepare them. First invest in a good quality container either Stainless Steel or BPA Free Tupperware. Empty the packaged beans into a large bowl. Using clean hands, throw out any pebbles and/or pebble shaped beans. Once this is done put them into your container and that way whenever you feel like making beans you can just go to your container and use them without worry.

When you are ready to make the beans, the night before put as many beans as you want into a large bowl. I usually put roughly 2 and 1/2 cups of beans in the bowl.

Add 1/4 cup of Cold Water to your Beans

Wrap your bowl of beans with plastic wrap and store overnight at room temperature. I usually leave the bowl on the dining table.

The next morning, if done correctly, the beans should have absorbed all of the water. Put those beans in a strainer and lightly rinse them with Cold Water.

Place the beans back into the same bowl.

Here is the fun part where you get to be creative. I just tried on a whim cutting finely one stalk of Celery, half a Red Pepper and about a large handful of finely chopped Onion. You can change the veggies to whatever are your favorites. I suggest at least using the onion but its up to you.

Saute the veggies for 4 Minutes.

While the veggies are sauteing place your beans in a medium sized pot. Cover the beans with Cold Water. Bring your beans to a boil.

Turn the heat to Low Setting and Simmer for 75 minutes. I found this is the magic timing to get the beans just right. The best way to know if the beans are ready is to taste test them near end of cooking. They should be slightly firm but also can easily be crushed with your fingers. If you cook them too long they will be hard as a rock.

I realize this recipe is almost like a novel however I wanted to cover the basics for those who have never cooked packaged beans before.

Thank you for the recipe and all the details. In the past, our son's allergist recommended he avoid all beans; however, the thinking on this may have changed. I appreciate your recipe AND all the details because I've never cooked beans from scratch. If we ever do try our son with some sort of bean, it's great to have a safe recipe for him to try. Thanks!

Hopefully your son can tolerate it, as I'm allergic to so many food items that packaged beans is one of the few things I CAN eat.

I find it funny that most people who know allergies who say peanuts is really a Legume (bean) which I can't have nuts either seems fine with me, yet Chickpea's which is also a legume is something I can't eat.

Long story short is somethings he might be able to eat and some he can't, just do trial and error as my first Allergist told me "Oh, the allergies will just go away". It didn't, but I made sure that allergist would go away, permanently!

find it funny that most people who know allergies who say peanuts is really a Legume (bean) which I can't have nuts either seems fine with me, yet Chickpea's which is also a legume is something I can't eat.

Our son is anaphylactic to all pea/lentil legumes. I was told by our allergist that peas/lentils share an almost identical protein where as beans have a slightly similar protein.

BC2007, I'm curious about the pea/lentil/bean relatiionship... we haven't heard this. If allergic to peanuts/peas, what might be considered a "next step" to try... we haven't gone there yet, but I would like to. Are "chick peas" a "pea" or a "bean" or a "lentil". Honestly, I thought they were all under the general "legume" category. How are these all categorized??

more on peaches and raspberries... our son has oral allergy, and also cannot eat fresh peaches (or apples, pears, cherries, nectarines), but, like you, he can eat raspberries. Our allergist told us that if you have birch pollen allergy, it is the fruit bearing trees that are the problem, not the berries.

If it was any other life threatening condition, you'd see a specialist who was up to date with the latest research, treatments etc. You would want a brain surgeon or a cardiologist...when then, not an allergist?

Legume is a botanial family inclusive of all beans, peas, lentils, lupins. So chick peas are a pea but their botanical family is legume.

Peas, lentils and lupins share an almost identical protein. Beans proteins slightly differ. That being said there are those who I know who are just ana to say chick peas or green peas but can eat all other peas and all other legumes (all other beans, peas and lentils).
Our son has had ana reactions to 3 different pea legumes and now tests highly positive for all pea/lentil legumes (last visit was just one huge legume sk test day) so we must avoid all pea/lentil legumes.

But as with all allergies every person is different so as far as introducing new foods trust your gut, your reaction history and your allergist.

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